Gorgonzola Dolce Powdered Cheese
Powdered Gorgonzola Dolce is the milder, younger version of Italian blue cheese, grated for spreads and pastas. Under HTS 0406.20.28.00 as other blue-veined powder, meeting 80-95% milkfat natural butter specs. Creamier texture than piccante.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If younger wheels not fully powdered
Fresh Cheddar-like blues in certain quotas if not grated.
If whey-derived with mineral removal
Modified whey from blue production if lactose/proteins altered.
If mixed with sugar for confection
Sweetened dairy mixes under infant/prepared foods.
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The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Differentiate dolce vs piccante aging; affects potential reclass to fresh
• Humidity control in shipping to prevent clumping misread as ungrated
• EU-Italy coordination for quota share under blue-mold aggregate
Related Products under HTS 0406.20.28.00
Gorgonzola Piccante Grated Cheese
Grated Gorgonzola Piccante is a sharp, crumbly blue-veined Italian cheese made from cow's milk, grated into fine powder form for culinary use. It falls under HTS 0406.20.28.00 as grated blue-veined cheese that is not Stilton from the UK and not specifically covered by other blue-mold quotas. The blue veins from Penicillium roqueforti mold distinguish it as blue-veined.
Roquefort Powdered Cheese
Powdered Roquefort is finely milled sheep's milk blue cheese with characteristic blue veins, used in dressings and sauces. Classified under HTS 0406.20.28.00 as other grated/powdered blue-veined cheese, meeting chapter note criteria for natural dairy without emulsifiers. Distinct from block Roquefort due to powder processing.
Danish Blue Grated Cheese
Grated Danablu (Danish Blue) is a creamy cow's milk cheese with bold blue veins, pre-grated for convenience in cooking. It qualifies for HTS 0406.20.28.00 as 'other' powdered blue-veined cheese, distinct from quota-specific types. Meets butter definition exclusion with natural lactic cultures.
Cambozola Powdered Blue Cheese
Powdered Cambozola combines Camembert softness with blue veins, triple-cream cow's milk cheese in grated form. Falls under HTS 0406.20.28.00 for other blue-veined powdered cheeses, as it's not traditional Roquefort/Gorgonzola. Excludes non-dairy fats per chapter notes.
Fourme d'Ambert Grated Cheese
Grated Fourme d'Ambert is a rustic French blue cheese from cow's milk, powdered for easy melting in recipes. Classified in HTS 0406.20.28.00 as other blue-veined grated cheese outside specific named quotas. Natural production without added emulsifiers.
Valdeon Powdered Blue Cheese
Powdered Valdeón is a Spanish blue cheese blend of cow/goat/sheep milk, intensely veined and piquant when grated. HTS 0406.20.28.00 covers it as other powdered blue-veined, fitting natural butter criteria without substitutes. Used in tapas and sauces.